Vegetables - unusual
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Roasted Peking Duck, Kohlrabi, Apples, and Chard - 9 Sep 2008
This is a dish to take you into fall and winter from Brendan Cox, late of Circle Bistro and Notti Bianche, now of DC Coast. While the duck is roasting in the oven, you have plenty of time to tackle the vegetables and the rich sauce. read more...
Farmers' markets - food for health and flavor - 11 May 2008
Spring is here and farmers' markets are about to blossom on the streets of the capital. We need to support local farmers. They're doing a tough job to bring us food that's healthy and full of flavor. If we want to see that kind of respect from regular supermarkets when they decide what to stock, they need to notice the sales they're missing when we shop for local produce. Then they might be more encouraged to shop locally, too... read more...
Herbs to grow - 18 Nov 2007
When it comes to herbs, you can grow many of them yourself. Or buy them from someone who does. read more...
Vegetables to grow - unusual ones - 18 Nov 2007
If you have even the smallest plot, think about growing vegetables. There are some interesting possibilities around. read more...
Heirloom Beet and Vidalia Onion Salad, with Honey Thyme and Pink Peppercorn Vinaigrette served with Goat Cheese Crostini - 10 Nov 2007
With beets no longer confined to mid-winter growth, this is a pretty and delicious appetizer recipe from Jeffrey Buben, owner-chef of Vidalia, that could also do a turn in the spring and fall as a main course dish served with crusty bread. read more...
Chilled Jumbo Asparagus and Shallot Remoulade made with Homemade Mayonnaise - 10 Nov 2007
Jamie Stachowski was the owner-chef of now closed Restaurant Kolumbia. His recipe offers a great technique for cooking asparagus as well as a sauce that would go well with grilled beef or dolloped on a roast beef sandwich. read more...
Wild Mushroom Risotto with Spring Asparagus - 10 Nov 2007
A good deal of fear surrounds the making of risotto. But as Geoffrey Tracy, owner-chef of Chef Geoff's and Lia's recipe makes clear, the prime technique to pull off this favorite dish is twelve to fourteen minutes of calm and patience. read more...
Asparagus Soup - 9 Nov 2007
An elegant yet simple spring season soup with an unexpected addition of Gruyere, from Todd Gray, owner-chef of Equinox. read more...
Chef Hisao Abe, who owns Kotobuki on MacArthur Boulevard, learned the art of sushi-making after years of watching, sniffing, tasting.
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